Method

Step 1

Preheat oven to 180C/160C fan forced. Place the rhubarb, sugar, rind and juice in a baking dish. Toss to combine. Cover with foil and bake for 20 minutes or until the rhubarb is tender. Set aside to cool.

Step 2

Layer the rhubarb and yoghurt in four 250ml (1 cup) glasses. Sprinkle with pistachios and coconut chips.

Author: Miranda Payne

Image credit: Jeremy Simons

Publication: Taste Magazine

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